Transport yourself to a French cafe! This savory breakfast recipe is bursting with flavor: silky lox and creamy mousse topped with acidic vegetables—all on a freshly baked slice of bread. Serve with a cappuccino or mimosa.
Ingredients:
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6 oz Smoked Salmon Mousse
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1 Loaf Take & Bake Sourdough Bread
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Pickled Vegetables - we recommend pickled red onions, carrots, celery, or radishes
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Microgreens and dill fronds
Instructions:
- 30 minutes before serving, bring Smoked Salmon Lox to room temperature. Finish baking bread according to package direction. Slice baked bread on the bias.
- Spread mousse on a slice of bread, then a layer of lox. Top with pickled vegetables, microgreens, and dill fronds.
